Super Soup!

When the weather gets really cold like this, I go into soup mode.  Maybe it's a throwback to childhood, maybe it's just my body's natural reaction to the cold and the desire to warm up.  Whatever it is, nothing is as satisfying as a warm bowl of homemade soup, chock-a-block with healthy veggies and healing spices.  This Carrot-Satsuma Soup is a great immunity booster... and with so many people around me getting nasty colds, I'm making batches of it!  I can't remember the last time I was sick, and I'd like to keep it that way.

Carrots are a great source of antioxidants and help protect against heart disease and cancer.  Just a carrot a day is all you need, and this soup is one delicious way to get it.  They also promote good vision, especially night vision (thank you), and help stave off macular degeneration.  Bugs Bunny never wore glasses, maybe a monocle once, but that was really just a fashion statement.

Ginger is good for alleviating nausea and motion sickness, promotes healthy digestion, and is a strong anti-inflammatory that can be helpful to people with arthritis if eaten with some regularity.

Satsumas, like all oranges, are loaded with vitamin C (100% of your daily need in one orange), which keeps your immune system humming.  They also protect against cancer, lower blood pressure and cholesterol, and help fight viral infections.  You can use any juicy orange in this recipe; I'm just newly in love with Satsumas, but you can use any variety.
I always appreciate when something that is so good FOR you tastes great too...

Carrot-Satsuma Soup with Cashew Cream
Serves 6
Soup
1 tablespoons extra virgin olive oil
1 cup chopped yellow onion
1 pound carrots, washed and diced
1 teaspoon grated fresh ginger
1 small pinch red pepper flakes
3 cups vegetable stock*
1/2 cup fresh Satsuma juice (or any fresh orange juice)
1 1/2 teaspoon Satsuma zest
1 teaspoon sea salt
pinch pepper

* I make my own veg stock all the time, but if you don't, I recommend  Trader Joes vegetable broth; it has a great rich flavor. You can even cut it with water because it's so rich and yummy. 
Cashew Cream
1 cup raw cashews
1 cup water
2 teaspoons fresh lemon juice
1/4 teaspoon sea salt
Pinch of freshly grated nutmeg

In a medium saucepan, heat olive oil over medium heat. Add the onions and saute until golden, about 5-8 minutes.  Add grated ginger and red pepper flakes, and cook, stirring, for about a minute.  Add carrots and stock and bring to a boil.  Reduce heat and simmer for about 15-20 minutes until carrots are tender (this will depend on the size of your cut),
In a blender, puree the soup in batches.  Blend until very smooth.  Add  juice, zest, salt and pepper pulsing to combine.  Ladle into bowls and top with cashew cream.  If you want to skip the cashew cream, top the soup with chopped chives instead.

Cashew Cream
Grind the cashews in a food processor or nut grinder to a coarse powder.  Pour water into a blender and add cashews and remaining ingredients.  Blend for 2-3 minutes until smooth and creamy, drizzling in more water through the top if necessary to reach desired consistency.  Use on top of soups, over vegetables, on sandwiches instead of mayo, and as a dip.  Delish!

The long awaited Mexicali Skillet

I've talked abut this dish before.  It's my go-to dinner.  There are certain things that are always on hand in my kitchen: black beans, onions, olives, peppers, frozen corn, mushrooms, spinach, corn tortillas, and cheese (if they had a Betty Ford Clinic for cheese, I'd have to check myself in - thank God they don't).  When I'm hungry and want something fast and yummy, I throw together this Mexicali Skillet.  It's full of healthy vegetables and gets a nice kick from chipotle chili powder....I think I could eat it every day.

I try to throw as many vegetables as I can into the dishes I fix, whether it's an omelet, mac 'n cheese, or stir fry. It's even better if I can do that all in one skillet - I spend enough time doing dishes after my cooking classes; when it's just me, I like to keep the dishes to a minimum.  That's another reason why this is one of my favorites.  All it takes is my cast iron skillet.  Well, and a plate..... sometimes.

I make this pure vegetarian, but you can easily add cooked chicken  or beef if you're so inclined.  If you add cooked rice to this, you get a complete protein from the rice and the beans together.  So it's a great way to get a filling, satisfying meatless meal into your week.  I really believe that we could all do better with a few more plant-based dinners in our lives.  Maybe this one will be your springboard....

Before I start, let me just say a thing or two about eating seasonally.  I love putting corn and red bell pepper (or yellow or orange) in this, but they are not always in season.  If I can't find it at my farmer's market I really try to not use it.  When you walk into your favorite grocery store, it looks like everything is in season year round.  We may forget that's not the case.  I think you'll find better flavor if you buy a frozen version; they are flash frozen when they are in season and tend to be more flavorful that the "fresh" out-of-season version.  Or just leave those ingredients out alltogether and bump up the veggies that are in season.

I start with a little olive oil in a skillet and throw in thinly sliced onions and mushrooms.  Let that hang out for about 5-8 minutes or so, until the onions become soft and the mushrooms start to brown.  Add a chopped jalapeno or two depending on your "spicy quotient", and sliced red bell pepper (Trader Joe's frozen bell pepper medley is a good out-of-season choice).  Next throw in a can of black beans, some frozen corn kernels and a sprinkling of chipotle chile powder, cumin and coriander. Slice a couple corn tortillas into strips and add to the skillet.  Stir it up good and let it cook through for a few minutes. At the last minute add some sliced black olives and a few handfuls of baby spinach; it'll wilt down in no time. 

Take it off the heat and stir in some cheese - pepper jack or sharp cheddar are the faves here.  If you're feeling a little naughty, and you don't mind washing an extra bowl, stir some Sriracha or any hot sauce into a little Greek yogurt (sour cream, if you must, but that's really naughty)  and place a nice little dollop on top.
This is happiness in a bowl, my friends.....

Little comfort cups

I get A LOT of magazines, and I am constantly ripping out recipes.  Currently I have about 6 large binders filled with recipes to try.  I don't think I'll live long enough to cook half of them!  But I can't stop myself from ripping out more recipes every day.

I'm drawn to comfort foods, but I try to put a healthier spin on them...so when I found a recipe for mini spaghetti carbonara cups in the mountain of recipes I was finally filing away, I decided to ditch the clean-up effort and get cookin'.  (Doesn't take much to divert my attention.)
Pretty easy to make this a little healthier... switch out the usual  "enriched" white pasta for whole wheat (if they'd just leave the flippin' whole grain alone, they don't need to "enrich" it.) , replace the bacon/pancetta with roasted crimini mushrooms, use olive oil instead of the bacon fat to coat the pasta, trade half & half for heavy cream, and add herbs and spices.  Easy.

And here's how pretty they are.....



But pretty isn't everything; let's talk yum-factor.  I ate them for lunch AND dinner, and not cuz I was lazy (this time), but because they are just that good!  I had some of my homemade marinara sauce left over from a cooking class earlier in the week, so for dinner I gave them a sweet dousing of that...who knew it could get even better (well, I guess I did).  I couldn't even wait to take a picture before taking a big ol' bite out of one.

Spaghetti Carbonara Cups
Serves 6

1/4 cup olive oil, divided plus 1 tablespoon for crimini mushrooms
8 ounces crimini mushrooms, thinly sliced
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/2 pound whole wheat spaghetti
3/4 cup parmesano-reggiano, divided
1 tablespoon dried oregano
1 tablespoon dried basil
1/4 teaspoon crushed red pepper
3 eggs
1/2 cup half & half
1/2 teaspoon salt
1/4 teaspoon pepper

• Preheat oven to 400.
• Put mushrooms in a bowl and toss with olive oil, salt and paprika.  Make sure all mushrooms are coated, adding a little more olive oil if necessary.  Lay in a single layer on a baking sheet lined with parchment paper.  Bake 20-35 minutes(depending on thickness) until crispy.  Remove from oven and chop.
• Reduce oven temperature to 350.
• With a brush, lightly coat a 12 cup muffin tin with olive oil.  Should use about 1 tablespoon.
• Bring a large pot of salted water to a boil (be generous with the salt, the water "should taste like the sea" as my friend Denis taught me"),  Add pasta and cook according to package directions. Drain and return to pot.
• Add 1/2 cup cheese, oregano, basil, crushed red pepper and remaining olive oil, tossing to coat the pasta.
• In a bowl, beat the eggs and whisk in the half & half, salt and  pepper.
• Fill individual muffin tins loosely with pasta, spoon a tablespoon or so of egg mixture on top (use all the liquid).
• Top with chopped mushrooms and remaining parmesan.
• Bake 20 minutes or until edges are lightly browned and crispy.
• Let stand 5 minutes (if you can stand it!).
• Eat as is or top with your favorite pasta sauce.

Best of all, you probably have all the ingredients in your fridge and pantry already...so get on it.

Yam it up!

I got a couple big, fat, gorgeous yams in my CSA box this week.  I roasted one with red onion, butternut squash, baby bliss potatoes, fresh rosemary and a drizzle of olive oil....nice.  But the second one got a little more special attention...Sweet Yam Gnocchi with Coconut Curry Sauce.

I've made gnocchi with russet potatoes and sweet potatoes before, so why not yams?  The color is rich and beautiful, and swims in my favorite coconut curry sauce full of warming, healthy spices...and best of all, it's a no-cook sauce.

First order of business is to bake the potatoes at 425degrees for about 45-55 minutes until you can easily pierce into it with a fork.  When they are cool enough to handle, scoop out the pulp into a large bowl.  You can use a ricer or potato masher (I still use my grandmother's old-fashioned masher...makes me remember why I love cooking).

Add ricotta (the secret weapon to fluffy gnocchi), cinnamon, nutmeg, garlic, salt & pepper.  Mix it up well...

... then start to add the flour 1/2 cup at a time, until you have a "soft dough".  This takes practice...too much flour and the dough is gummy; too little and it doesn't hold up.  You're looking for that fine line when it moves from sticky to perfect.  Remember, go slowly with the flour - it's my cooking mantra "you can always add, but you can't take away."

Separate the dough into about 5 or 6 balls and roll each of them out on a floured board into a rope about the thickness of your thumb (unless you're a real little person).  Cut each rope into 1 inch pieces and roll each piece over the tines of a fork to get those tell-tale gnocchi marks...

I've always boiled my gnocchi in a big ol' pot of salted water - your pot need to give any kind of pasta lots of room to bounce around, and your water "should taste like the sea", as my good friend Denis taught me.  When they are ready, they will float to the top - doesn't get much easier than that!  Takes about 3-5 minutes.

The other night I was reading a bunch of blogs and found one where they were talking about pan frying gnocchi.  I'm in!  Put a little bit of olive oil to just cover the bottom of the skillet, get it gooooood and hot (it needs to sizzle when you add the gnocchi or it will just soak up the oil, and that's gross).  Pan fry it for about 5 minutes total, turning to crisp up each side. You'll know when it's ready to flip by the the sound -  you'll defintiely know it when you hear it.

I think this is my new fave way to fix gnocchi!  The outside is crisp and the inside is perfectly moist.  Either way you decide to go, this is a delish recipe.  Add whatever pasta sauce floats your boat, but please do yourself a favor and try this coconut curry sauce, courtesy of my friend Beck.  If you don't have as well-stocked a spice cabinet as I do, you can omit one or two spices (turmeric, for example, is not a big staple for most people) and probably get a pretty tasty sauce nonetheless....
This recipe makes a pretty big batch, so go for it and freeze the gnocchi in 1 i nch pieces for another day.  No need to even defrost them if you're going to boil them.  How much easier can I make it????

Sweet Yam Gnocchi

Serves 6-8

2 pounds yams (sweet potatoes or russet potatoes work, too) 

2/3 cup whole milk ricotta

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon nutmeg

1 clove minced garlic

1/4 teaspoon freshly ground black pepper

1-1 1/4 cups all-purpose unbleached flour, plus 1/3 cup for the work surface

·         Preheat the oven to 425°

·         Pierce the sweet potato with a fork. Bake until tender and fully cooked, 40- 55 minutes.

·          Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes.

·         Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta, salt, cinnamon, nutmeg, garlic and pepper, blending until well mixed.

·         Add the flour, 1/2 cup at a time until a soft dough forms.

·         Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope.

·         Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.

To boil gnocchi:

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in batches and cook until gnocchi float to the top, about 3- 5 minutes. Drain the gnocchi using a slotted spoon and keep warm while you continue cooking the remaining gnocchi.

To pan fry gnocchi:

Heat 1-2 tablespoons olive oil in a large skillet over medium high heat.   When oil is hot, add gnocchi in a single layer, working in batches, turning to crisp each side, approximately 5 minutes total.

Coconut Curry Sauce

½  cup coconut milk

½  teaspoon cumin

½ teaspoon chili powder

½ teaspoon cinnamon

½  teaspoon turmeric

pinch cayenne

3 tablespoon lime juice

3 scallions, greens only, thinly sliced or ¼ cup chopped chives

Whisk all ingredients, except scallions, in a bowl.  When gnocchi is ready to serve, toss with coconut curry sauce and top with scallions.

Polenta Pie

Oh my GARSH!  Can you be in love with a dish?  I mean, really in love?  Today I discovered that I could.

Indulge me just a minute to tell you what brought me to this new love affair...I have a couple people in my life who recently got word that someone very clolse to each of them has cancer.  Within days, I was also introduced to a massage therapist  who works with cancer patients and is interested in my therapeutic cooking ideology and services.  All of these things coming to me at the same time made me take notice.  My very wise friend Randy told me a while back that when you are on the right path, everything falls into place.  So I felt like I needed to focus on foods that help people living with cancer and those who want to prevent it from happening to them.  From my studies at Bauman College, I am a firm believer in the healing powers of food - there are herbs, spices, vegetables, fruits, and grains that do everything from helping relieve the nausea associated with chemo to actually destroying cancer cells and tumor growth.  And I am going to be cooking my arse off with those ingredients...

So I bought the book "One Bite at a Time," by Rebecca Katz.  This is the first cookbook that I have ever read cover to cover, and that I want to cook my way through page by page.  I don't think there is one recipe in it that didn't make my mouth water as I read it.  So far I have cooked five of the recipes, and they all made me do the ever-popular Happy Dance.

But  let's get back to the one that made me fall in food-love....the Stacked Polenta Pie with Garlicky Greens.

 I took just a couple liberties with her recipe:  I added mushrooms and lemon zest to the greens, cooked the polenta in my homemade veg stock instead of water, and topped it with my homemade marinara sauce.  This is one of those times when I'm so glad I live alone, so no one gets to the leftovers before me!

Creamy Polenta
1 cup polenta
4 cups vegetable stock ( see note)
1/2 teaspoon sea salt
2 tablespoons olive oil
1/4 cup freshly grated parmesan cheese

Bring stock/broth to a boil.  Add salt and lemon juice and slowly whisk in polenta.  Reduce heat to low and continue stirring , until smooth.  Add olive oil and continue cooking for 20 minutes stirring constantly.  Stir in cheese.
NOTE:  If you don't make your own vegetable stock (see previous posting on how easy it is), then I recommend Trader Joe's Vegetable Broth.  It is so rich that you can use just 2 cups of it and 2 cups water for the polenta.
Galicky Greens
1 tablespoon olive oil
1 teaspoon minced garlic
pinch red pepper flakes
2 bunches greens  (kale, chard, spinach), stems removed and leaves chopped into bite-sized pieces
1 cup sliced crimini mushrooms
1/2 teaspoon sea salt
1 teaspoon fresh lemon juice
1 teaspoon lemon zest

Heat oil in large skillet over medium heat.  Add garlic and red pepper flakes and saute for 30 seconds to infuse the oil with flavor.  Add mushrooms and cooked 5-8 minutes,  Add greens, salt, lemon juice and lemon zest and cook a few minutes until greens are wilted and deep green.

To make the stacked pie, preheat oven to 350.  Lightly grease a pie plate.  Pour half of the polenta into the pie plate and spread to cover.  Top with greens and spread remaining polenta on top of greens.  Sprinkle with 1/2 cup parmesan cheese. 

Bake 10 minutes or until cheese is melted. 

 Top with your favorite marinara sauce. I'll give you my Marinara recipe another day, cuz all this typing about my new love makes me want to go grab another bite.......